I’m going to get right down to the point - this recipe is more for the mums out there trying to shift the bigger-than-they-used-to-be love handles over afternoon tea, rather than for a big hearty meal for the family, so its ideal to make when the kids are round at their friends house or grandma’s.

I thought of writing a ‘Recipe of the Week’ like this when i stumbled upon a cooking book called “Hungry Girl: 200 under 200“. You may or may not have heard about this but in a nut shell its a book of 200 recipes all under 200 calories! Fab!

The type of food you can expect to find range from a ‘Big Bad Burger Wrap’ and ‘Mmm Mmm Goo-lash’ to ‘Creamy Crab Salad’ and ‘Chocolate Marshmallow Madness cupcakes’ - now that last one definately got my attention!

If you like the recipe below then you can buy the book on Amazon for around £10. A lot of the recipes in the book are American food-market focused (e.g. egg substitute urgh!) but there are quite a lot of recipes suitable for us over here on the other side of the pond. So, without further ado I present….

Chocolate Marshmallow Madness cupcakes

Makes 12
per serving (1 glazed and topped cupcake): 109 calories, 2g fat, 230mg sodium, 21g carbs, 0.75g fiber, 12.5g sugars, 2g protein
Ingredients

For Cupcakes
- 2 cups moist-style chocolate cake mix (½ of an 18.25-ounce box)
- One 25-calorie packet diet hot cocoa mix
- ½ cup fat-free liquid egg substitute
- 1 tablespoon Splenda No Calorie Sweetener (granulated)
- 1/8 teaspoon salt

For Glaze
- ¼ cup Jet-Puffed Marshmallow Creme
- 1 teaspoon light vanilla soymilk

For Topping
- 1 tablespoon mini semi-sweet chocolate chips
- 12 mini marshmallows
Directions

- Preheat oven to 350 degrees.
- In a tall glass, combine cocoa mix with ¼ cup hot water. Stir until cocoa dissolves. Add 1 cup cold water and stir well.
- In a large mixing bowl, combine cake mix, Splenda, and salt. Add egg substitute and cocoa mixture, then whisk until smooth.
- Line a 12-cup muffin pan with baking cups and/or spray with nonstick spray. Evenly distribute cake mixture among the cups.
- Bake in the oven for about 15 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Remove from oven and let cool.
- To prepare glaze, place marshmallow creme in a small dish. Add soymilk and mix well.
- Once cupcakes have cooled completely, drizzle marshmallow glaze over them. Top each cupcake with ¼ teaspoon chocolate chips and one mini marshmallow. Refrigerate until ready to serve.

Enjoy your guilt-free treats!!